2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour (rice flour for gluten free)
3 cups chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini (gluten free for gluten free)
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces spinach, coarsely chopped
1/2 cup heavy/whipping cream or Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)
Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the flour and cook for another minute.
Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.
** I add half a pound of ground Italian sausage to the onions & cook them in the same step, tastes delicious & is more hearty for my husband!